22 Sep The Proof Is In The Pudding
This cocktail is inspired by the South African dessert, Malva Pudding. It incorporates the flavors of fruits and cream while a subtle coffee note lingers. Perfect replacement for dessert- no spoon needed.
Glassware: Coupe Glass
- 2oz Maker’s Mark
- .75oz brown butter syrup*
- 1 barspoon Apricot jam
- .25oz half and half
- .25oz apple cider vinegar.
- 2 dashes aromatic bitters
- 1 whole egg (large)
Method: Combine all ingredients into a mixing tin set. Shake hard without ice for 10 to 15 seconds. Add ice and shake hard for at least 20 seconds. Strain into coupe.
Brown Butter syrup:
Take one stick of salted butter and brown over low-medium heat. Whisk continually until butter begins to brown and foam. Remove from heat. In another pot, add 4 cups of brown sugar and 2 cups of water and dissolve over medium heat and slowly add brown butter. Remove from heat and let stir at room temperature. Skim off the residue on the top with a spoon. No need to strain. Refrigerate for up to a month
Garnish: Grate one coffee bean over foam. Carefully add 5-7 drops of aromatic bitters to make a design.